Heat 1 tablespoon of olive oil in a skillet over medium heat. Add 1 finely diced yellow onion and sauté for about 4 minutes until soft and translucent. Stir in 2 minced garlic cloves along with 1 teaspoon each of smoked paprika, cumin, ground coriander, and black pepper. Cook for 1 additional minute.

Add 1 can of drained cannellini beans and ½ cup of buffalo sauce to the skillet. Using a potato masher, mash the beans 1-2 times until combined but still chunky. Remove from heat and set aside.

Wrap 6 corn tortillas in a damp paper towel and microwave for 45 seconds to soften. Spoon a generous amount of the buffalo bean mixture down the center of each tortilla and fold both sides over to create tacos.

In the same skillet, add a little more oil and heat over medium. Cook assembled tacos in batches for about 2-3 minutes on each side until golden-brown and crispy.

Remove tacos and place them on paper towels to soak up excess oil. Serve warm with salsa, guacamole, or cilantro sauce.